Summer Couscous Salad
On hot summer days, this couscous salad is the ideal dish! Bursting with fresh vegetables, herbs, and a tangy Italian vinaigrette, it's both delicious and incredibly easy to make.
Servings: 8 Servings
Calories: 368kcal
Equipment
Ingredients
- 2 cups Dry Couscous
- 2 cups Cucumbers Chopped
- 1 ½ cups Cherry Tomatoes Cut in half
- 1 ½ cups Peppers Chopped
- 8 oz Pearl Mozzarella
- ⅓ cup Parsley Chopped
- ⅓ cup Basil Chopped
- ¼ cup Red Wine Vinegar
- ½ cup Extra Virgin Olive Oil
- Salt and Pepper to Taste
Instructions
- In a large mixing bowl, add the chopped parsley, chopped basil, olive oil, and red vinegar. Season with salt and pepper, mix well and set that aside.
- Cook the couscous according to the package instructions. Once it is cooked, fluff the couscous with a fork and let it cool.
- While the couscous cools, clean cut the vegetables into bite sized pieces. Place all the vegetables in the bowl with the dressing.
- Add the mozzarella balls to the bowl. Place the cooled couscous into the mixing bowl. Mix all the ingredients together well.
- Taste the salad to make sure the dressing is on point. Pour the salad into an airtight container and let it rest in the refrigerator for at least 2 hours.
Video
Notes
- Fluff the couscous once it is cooked. That allows the couscous to become light and fluffy and not stick together in the salad.
- Make sure the couscous is cooled before adding it to the vegetables. Warm couscous will wilt the vegetables and might melt the cheese.
- For more flavor, you can cook the couscous in vegetable broth or your own homemade chicken broth.
Nutrition
Calories: 368kcal | Carbohydrates: 36g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 246mg | Fiber: 3g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 33mg | Calcium: 128mg | Iron: 1mg